Jumbo Shrimp in Sherry
|12 jumbo shrimp|
|2 tbs olive oil|
|2 tbs dry sherry|
|3 drops Tabasco sauce|
|kosher salt and fresh cracked black pepper to taste|
|parsley, chopped for garnish|
|lemon wedges for serving|
- Pull of the heads and peel the shrimp. Devein the shrimp, leaving the tails on.
- Heat the oil in a frying pan and cook the shrimp for 2-3 minutes, turning once, or until pink and cooked through.
- Pour over the sherry and season with salt, pepper and Tabasco.
- Add to a dish and sprinkle with parsley.
- Serve with lemon wedges.